You won’t believe this Ice Cream Bread recipe’s easy until you make it! It uses minimal ingredients, no kneading, and bakes into a tasty treat perfect for summer and beyond.
This quick bread recipe uses a base of vanilla frozen custard (or ice cream), self-rising flour, and sugar. I added Funfetti sprinkles for a burst of color, but you can customize this Ice Cream Bread recipe with other flavors and add-ins, as well. The options are endless!
If you have kids, they’ll love to help with this recipe since it’s so easy and they’ll probably even come up with their own variations to try the next time you make this recipe!
Frozen Custard – softened. I used a vanilla base for this recipe. You can also use vanilla ice cream if you can’t find frozen custard.
Powdered Sugar – to help sweeten the bread
Self-Rising Flour – make sure it’s self-rising, not all-purpose. You will need the baking soda that’s in the self-rising flour to make the ice cream bread rise.
Sprinkles – I used Funfetti sprinkles here, but any color combo will work.
How to Make Ice Cream Bread
Note: This is a summary of the recipe steps. Full directions are in the recipe card down below.
STEP 1: Set the frozen custard out to soften. Once softened, place it in a large bowl and stir gently until creamy.
STEP 2: Add in the self-rising flour, powdered sugar, and sprinkles to the softened custard and stir to blend. Don’t over-mix.
STEP 3: In your prepared loaf pan, pour in the ice cream bread batter, smooth it out, and add more sprinkles to the top of the batter.
STEP 4: Bake the bread at 350 degrees F for 45 minutes to one hour, or until a toothpick inserted in the center comes out clean. Note: When the top of the bread begins to turn golden brown, cover the bread with foil to prevent the top from burning.
STEP 5: When done, remove the loaf pan to a wire rack to cool and continue to cool the bread in the loaf pan for 30 minutes.
STEP 6: Using the overhang of the parchment paper, lift the bread out of the pan and place the loaf on the wire rack, still sitting on the parchment paper. Let it cool completely before cutting and serving.
Tips For Softening The Frozen Custard or Ice Cream
Set the frozen custard or ice cream on your counter for about 15 minutes to let it soften. You don’t want it totally melted, but definitely soft enough to be able to mix the self-rising flour and sugar without it clumping. Don’t be tempted to microwave it to soften it. That will change the structure of it enough that it won’t bake properly.
What’s The Difference Between Ice Cream And Frozen Custard?
The main difference between the two is that frozen custard contains egg yolks and a higher percentage of heavy cream which makes it rich, creamy, and thick. Commercial ice cream typically doesn’t contain egg yolks – it’s usually milk, cream, and sugar.
Can I Use Ice Cream Instead Of Frozen Custard?
Of course! Just make sure you’re using regular full-fat ice cream, not low-sugar, non-dairy, or reduced-fat. You need the sugar, milk, cream, and fat in the ice cream to make this recipe work and bake properly with a bread-like texture. Note: you can leave out or reduce the addition of sugar in my original recipe since most ice cream is already highly sweetened.
Can I Use All-Purpose Flour?
No, you absolutely need self-rising flour to make this recipe work and for the bread to rise. If all you have is all-purpose flour, you can make your own self-rising flour by adding baking powder to it. Here’s how: Whisk together 1 cup of all-purpose flour with 1 1/2 tablespoons of baking powder and 1/4 teaspoon of salt. Note: That makes 1 cup of self-rising flour. For this recipe you need 1 and 1/2 cups of self-rising flour, so adjust the above ratio accordingly.
Flavor And Add-In Variations
Here’s where the tasty fun begins! After you try my basic recipe, you’ll want to experiment with other delicious flavor combinations. You can use almost any flavor of frozen custard or ice cream as well as any add-ins. Here are a few ideas to try:
- Vanilla Custard/Ice Cream Base: Almost any add-in will work with a vanilla-flavored base: chocolate chips, chopped nuts, strawberries, blueberries, raspberries, shredded coconut, or any type of sprinkles.
- Chocolate Custard/Ice Cream Base: Add in chocolate chips, chopped nuts, or chopped strawberries
- Coffee Ice Cream Base: Add in chocolate chips.
- Butter Pecan Ice Cream Base: Add in more chopped pecans or add them on top.
- Strawberry Ice Cream Base: Add in more chopped strawberries or add them on top.
How To Serve Ice Cream Bread
- Sliced, while still warm, (or toasted) and slathered with butter.
- Sliced and slathered jam or jelly.
- Sliced and topped with fresh fruit.
- Sliced, toasted to warm it a bit, and topped with a scoop of ice cream.
Store cooled Ice Cream Bread in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices, wrapped tightly and separately in plastic wrap and then stored in a freezer-safe bag, for up to 4 months. Thaw on the counter or in the refrigerator.
Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking
Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!
Ice Cream Bread is one of the most simple and delicious recipes you'll ever make! It's super fun to make as well!
- 2 cups plus 1 Tablespoon of Frozen Custard - Softened
- 1/2 cup of powdered sugar
- 1 1/2 cups of self rising flour
- 1/2 cup of colorful sprinkles
- spray butter
- parchment paper
- bread pan or loaf pan
- Gather all of the ingredients.
- In a large bowl, place the frozen custard, and stir until creamy.
- Add the self-rising flour, powdered sugar, and sprinkles, and stir all together until well blended.
- Lightly spray the loaf pan with spray butter, and using two pieces of parchment paper, line the loaf pan.
- Cut one piece of Parchment paper to fit lengthwise in the pan, and hang over the ends, and one piece to fit the width of the pan, and hang over the sides of the pan, so when the bread is done, and cooled, you can easily lift it out of the loaf pan.
- Pour the bread batter into the loaf pan, and add a few sprinkles on top of the dough.
- Bake the bread at 350 degrees for 45 minutes to one hour, or until a toothpick inserted in the center comes out clean.
- When the top of the bread turns golden brown, cover the bread with foil to prevent the top from burning.
- When the bread is finished baking, remove the loaf pan to a wire rack to cool, and cool in the loaf pan for 30 minutes.
- Using the parchment paper, lift the bread out of the pan, and place the bread on the wire rack, still sitting on the parchment paper.
- Let the bread cool completely before cutting and serving.
- For best results, wrap the bread in parchment paper, and then in foil, and place the bread in the refrigerator overnight. Slice in one-inch pieces, serve, and enjoy!
Make sure you use 'SELF-RISING FLOUR' or the bread won't rise. I used Gold Medal self-rising flour, and the bread did rise while baking. ALSO: I used 'Andy's Frozen Custard'. It worked great and added a great flavor to the bread. Frozen Custard contains more cream, and Egg Yolks, and Ice Cream usually doesn't. You can use any brand of Frozen Custard, and you can even buy it at most local grocery stores. Freddy's Hamburger has Frozen Custard, as does Culver's and many other restaurants.
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Amount Per Serving Calories 281Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 1mgSodium 496mgCarbohydrates 53gFiber 2gSugar 12gProtein 7g